INSTRUMENTAL, SENSORY AND MICROBIOLOGICAL EVALUATION OF FLAVOURED PINTO BEAN ( PHASEOLUS VULGARIS ) EXTRUDATES.

Non-defatted and defatted flours of ground whole pinto bean (Phaseolus vulgaris) were extrusion-cooked in a Wenger TX-52 twin-screw extruder. After extrusion, nacho, ranch, barbecue and cheddar flavours were used for coating the puffed extrudates. Additional combinations of three different seasonings were blended with the non-defatted whole pinto bean flours before extrusion. Colour and texture were evaluated by instrumental analysis as well as by sensory panels. No significant differences were found among the coated puffs extruded from non-defatted and defatted flour in terms of crispness, taste and general acceptability. Cheddar and barbecue flavours were the most favourite ones. Microbiological evaluation indicated that all coated samples had aerobic counts higher than 100/g. The number of yeasts and molds was not above 100/g while coliform (MPN index per gram) for all samples was much lower than 100/g.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.